A children friendly punch recipe foun in “The New Sealtest Book
of Recipes and Menus” published by Sealtest Inc in 1940
It’s strange how our perception of images change over time.
Seen with 1940 eyes that man was obviously meant to look like
a friendly old uncle. Seen with 2017 eyes I wouldn’t have left
my children alone with him for more than 5 seconds.
If cakes like these made with dark chocolate is called brownies, and the ones on the pictures here that are made with milk chocolate is called blondies, shouldn’t ones made with white chocolate be called albinos – Ted 😉
A rather posh dessert recipe found in Valerie Barrett’s
“The Chocolate Book” published in 1987
Bavarois or Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a “hermetically sealed” mold that was plunged into salted, crushed ice to set — hence “Muscovite”.”Pannacotta”, the Italian dessert of sweetened cream thickened with gelatin and molded is comparable.
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.
A delicious sweets recipe found in “Harrods Cookery Book” published in 1985
These truffles may be made with Scotch or Irish whiskey. Roll them in chopped walnuts, confectioners’ sugar, cocoa powder, grated chocolate or chocolate sprinkles. Homemade truffles make an ideal gift when presented in a pretty box.
A recipe from a booklet published by Hershey’s Chocolate in 1937
Back before WWII and well up into the sixties a lot of the larger food producers published free or inexpensive recipe books or booklets. These recipe collections highlighted their own products of course. Sometimes in the early eighties I found the one in the picture above published by Hershey’s Chocolate from 1937 in a used book shop in York – Ted
Elin Vatnar Nilsen is a pastry chef and works as a writer. She is a frequent contributor to www.godt.no and a Norwegian newspaper’s week-end magazine. Since 1999 she has tried to keep the confectioner knowledge alive through www.krem.no, which turned into a blog in 2012. Here you wont find cupcakes with pastel coloured butter creams, but basic recipes, easy decorating tips and lots of great recipes for cakes, desserts, ice cream and confectionery.
This was one of my favourite deserts as a kid and we had it quite often. Now a days you can get it in a cardboard package at most grocers. It doesn’t taste half as good as the homemade one and it’s full of E stuffs and other crap. Unfortunately most people go for that one. It’s good to know we got enthusiasts like Elin who reminds us that homemade is always best – Ted